Preheat the oven to 350 degrees F. Grease a 9-inch baking pan with butter or oil and keep this aside.
Add the dry ingredients in one bowl (flour, cocoa powder, baking powder, soda, salt, coffee powder, sugar) and whisk.
2 cups All purpose flour, ¾ cup Unsweetened cocoa powder, 1 ½ teaspoon Baking soda, 1 1 /2 teaspoon Baking powder, 2 cups Sugar, 1 teaspoon Salt
Add egg, milk, oil, and vanilla extract and whisk to combine.
2 Eggs, 1 cup Whole milk, ½ cup Vegetable oil, 2 teaspoon Vanilla extract
Dissolve coffee powder in hot water and add this to the batter. Mix until just combined.
1 cup Boiling water, 1 teaspoon Instant coffee powder
Pour the cake batter into a greased pan and bake for 25 to 30 minutes or until the toothpick inserted comes out clean.
Let the cake cool in a pan for 5 to 10 minutes. Remove the cake from the pan and let it cool down completely before layering it with buttercream. (Keep the cake in the refrigerator for 30 minutes if needed)